Place ladyfingers evenly in a rimmed baking sheet. Pour sherry over the tops of the biscuits. Let sit for 5-7 minutes, carefully turning them halfway through soaking.

In a bowl of a standing mixer (or hand mixer) fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.

Place ladyfingers in the bottom of the bowl/bowls, spoon 3/4 lemon curd (using 3 tablespoons of lemon curd for individual trifles), then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish.

This is an absolutely gorgeous trifle, Katie. Your photos are stunning as well, so thank you for sharing both the recipe and your fabulous talents. It's always a pleasure to see what you're up to next!

Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

It's so hot here today - but it's also my daughter's 21st birthday. But who wants to turn on the oven and make "Grammy's Chocolate Cake"? Not me! Your dessert looks the best of the 20 or so I've looked at online. Thanks! And Happy Birthday to my Katie!

welcome + about me

Hi!! I'm Katie and welcome to my blog, Epicurean Mom! There are two things I love most in life; family and food ~ usually in that order. This blog is dedicated to both. My love of food started when I was young helping my mom in the kitchen. Now it's my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own. [Read more...]